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The Essential EatingWell Cookbook (2004)
Green tea cuts the saltiness in this soy sauce-based dressing. You can also use it as a dipping sauce or as a sauce for fish.
About 2/3 cup
Active Time: 5 minutes |
Total Time: 5 minutes
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons strong brewed green tea, or black tea
- 2 tablespoons rice vinegar, (see Note)
- 1 tablespoon canola oil
- 1 tablespoon toasted sesame oil
- Whisk all ingredients in a small bowl.
Per tablespoon :
3 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
0 g Carbohydrates;
0 g Protein;
0 g Fiber;
145 mg Sodium;
8 mg Potassium
0 Carbohydrate Serving
Exchanges: 1/2 fat
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
Note: Rice vinegar is a mild vinegar made from glutinous rice; bottlings range from clear to aged (extremely dark). Clear rice vinegar works best in this recipe. Substitute cider vinegar in a pinch.